Ingredients Wheat flour and eggs. For the filling, fresh cheese, ricotta, honey, and lemon rind.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. The dough is left to rest, then rolled out into a thin sheet, and small balls of filling, spaced about 1ยผ inches apart, are arranged on half of the sheet. The other half of the sheet is folded over the filling and the pasta is pressed around the filling with fingers to seal. A pasta cutter or an inverted glass is used to cut out round ravioli about 2ยพ inches (7 cm) in diameter. They are boiled in plenty of salted water.
